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Mushroom Risotto

Mushrooms are in season and the evenings are cool. It's the perfect time for mushroom risotto! Quick and easy, it's an ideal weeknight meal.


Preparation time

10 minutes 


Cooking time

30 minutes





2 tablespoons olive oil

1 onion, chopped

1 cup mushrooms, sliced

1 cup Arborio rice

1 cup white wine

3 cups hot chicken stock (use vegetable stock to make this risotto vegetarian!)

2 tablespoons butter

1 sprig of rosemary, loosely chopped

1 cup parmesan cheese, grated



  • In a large pot over medium heat, sauté the onions in olive oil until softened.
  • Add the mushrooms and sauté until softened.
  • Add the rice and keep stirring until rice looks slightly golden, approx 5 minutes.
  • Add the wine and stir until absorbed.
  • While constantly stirring, add hot stock 1/2 cup at a time, making sure each addition is incorporated before adding more. This process will take approximately 15 minutes.
  • When all the stock has been added, risotto will look creamy. Stir in butter.
  • When you're reading to serve, add 1/2 cup parmesan cheese.
  • Top with the remaining parmesan and rosemary.